Iranian cuisine refers to the culinary practices of Iran. Due to the historically common usage of the term "Persia" to refer to Iran in the Western world, it is alternatively known as Persian cuisine, despite Iran being only one of a multitude of Iranian ethnic groups who have contributed to Iran's culinary traditions.
The cuisine of Iran has made extensive contact throughout its history with the cuisines of its neighbouring regions, including Caucasian cuisine, Central Asian cuisine, Greek cuisine, Levantine cuisine, Mesopotamian cuisine, Russian cuisine and Turkish cuisine. Aspects of Iranian cuisine have also been significantly adopted by Indian cuisine and Pakistani cuisine through various historical Persianate sultanates that flourished during Muslim rule on the Indian subcontinent, with the most notable and impactful of these polities being the Mughal Empire.
Typical Iranian main dishes are combinations of rice with meat, vegetables and nuts. Herbs are frequently used, along with fruits such as plums, pomegranates, quince, prunes, apricots and raisins. Characteristic Iranian spices and flavourings such as saffron, cardamom, and dried lime and other sources of sour flavoring, cinnamon, turmeric and parsley are mixed and used in various dishes.
Outside of Iran, a strong presence of Iranian cuisine can be found in cities with significant Iranian diaspora populations, namely the San Francisco Bay Area, Toronto, Houston and especially Los Angeles and its environs.